Chicken Poblano Casserole with Creamy Sauce is a comforting dish that brings together tender chicken, mild poblano peppers, and a rich, creamy sauce baked to perfection. It’s got just the right touch of spice and creaminess that makes every bite feel cozy and satisfying.
I love making this casserole when I want something that feels like a warm hug after a busy day. The poblano peppers add a little gentle kick without overpowering the creaminess of the sauce. One of my favorite little tricks is to toast the peppers before adding them in—it really brings out their flavor and makes the whole dish even more delicious.
This casserole is perfect served with a simple side salad or some steamed rice. I usually like to make a big batch because it reheats so well for lunch the next day, and it always disappears quickly when I bring it to potlucks or family dinners. If you’re looking for a dish that’s easy to put together but full of flavor and comfort, this chicken poblano casserole is definitely one to try!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts cook quickly and stay tender. You can swap them for thighs for a juicier, more flavorful dish. Just watch baking times since thighs can take a bit longer.
Poblano peppers: These give the casserole a mild, smoky heat. If you want it milder, swap with Anaheim or green bell peppers. For more heat, try jalapeños but remove seeds to control spiciness.
Cream cheese and heavy cream: These create the rich sauce. Use full-fat versions for the best texture. If dairy is a concern, try cream cheese substitutes or coconut cream, but expect a flavor change.
Mexican cheese blend: Monterey Jack, cheddar, or a mix works great. You can use mozzarella for a milder taste or pepper jack for extra spice. Avoid pre-shredded cheese with additives to get a meltier sauce.
How Do I Make the Creamy Sauce Smooth and Lumps-Free?
Melting cream cheese smoothly into the sauce can be tricky.
- Start with softened cream cheese to help it melt evenly.
- Add it to the pan over medium heat, stirring constantly to gently melt it.
- Pour in heavy cream slowly while stirring to mix well and avoid lumps.
- Keep stirring until the sauce is thick and uniform before adding the shredded cheese.
- If lumps form, lower the heat and stir longer—patience pays off!
Equipment You’ll Need
- Oven-safe skillet or large frying pan – I love using this to sear the chicken and bake it all in one pan for easy cleanup.
- Cookware with a lid (optional) – helps keep the heat in if you want the peppers to soften faster.
- Stirring spoon or spatula – essential for mixing the sauce smoothly and scraping brown bits from the pan.
- Meat thermometer – to check that chicken reaches the safe 165°F (74°C) without overcooking.
- Grater (if shredding cheese yourself) – it melts better than pre-shredded cheese with additives.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork chops for a different meat and slightly different flavor.
- Add a pinch of cumin or smoked paprika to the sauce for extra smoky or earthy notes.
- Mix in sautéed mushrooms or spinach with the peppers for more veggies and texture.
- Top with sliced avocado or a squeeze of lime before serving for fresh flavor.
Chicken Poblano Casserole with Creamy Sauce
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 3 medium poblano peppers, sliced into strips
- 2 tablespoons olive oil
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded Mexican cheese blend (or Monterey Jack and cheddar mix)
- 1/2 cup sour cream
- 1/2 cup finely chopped white onion
- 3 cloves garlic, minced
- 1/4 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh cilantro, chopped for garnish
Time Needed:
This recipe takes about 10 minutes to prep and about 30 minutes to cook, including oven time. So, plan for about 40 minutes from start to serving!
Step-by-Step Instructions:
1. Prep and Sear the Chicken
Preheat your oven to 375°F (190°C). Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium-high heat. Season the chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika. Sear each chicken breast for about 3–4 minutes on each side, until nicely browned. Remove the chicken from the pan and set aside.
2. Cook the Peppers and Onions
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced poblano peppers and chopped onions. Sauté for about 5 minutes, until the peppers are soft and the onions are clear. Add the minced garlic and cook for one more minute, stirring to keep it from burning.
3. Make the Creamy Sauce
Lower the heat to medium. Stir in the softened cream cheese so it melts smoothly. Then pour in the heavy cream, sour cream, and chicken broth. Keep stirring for 3–4 minutes until the sauce becomes creamy and lump-free. Add ¾ cup of shredded cheese and stir until melted. Taste your sauce and add salt or pepper as you like.
4. Bake the Casserole
Place the seared chicken breasts back in the skillet, nestling them inside the creamy sauce. Spoon some sauce over the chicken so it’s well covered. Sprinkle the last ¼ cup of cheese evenly on top. Put the skillet in the oven and bake uncovered for 20–25 minutes, until the chicken is fully cooked through (internal temp 165°F/74°C) and the cheese is golden and bubbly.
5. Garnish and Serve
Take the casserole out of the oven and let it rest for 5 minutes. Sprinkle with fresh chopped cilantro before serving. Enjoy with warm tortillas, rice, or a light salad for a complete meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking for even searing and baking. Thaw in the fridge overnight or use the cold water method for quicker thawing.
How Can I Make This Dish Spicier?
To add more heat, keep the seeds in the poblano peppers or add a diced jalapeño along with the poblanos. You can also sprinkle some cayenne pepper or hot sauce into the creamy sauce.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble everything up to step 6 and refrigerate it covered for up to 24 hours. When ready, add the remaining cheese and bake as directed, adding a few extra minutes if baking from cold.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring the sauce occasionally to keep it creamy.